Name: Courgette, lemon & chilli tagliatelle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 4 large courgettes; 500g pack tagliatelle; 8 rashers streaky bacon chopped; 1 red chilli deseeded, if you like, and finely chopped; 2 egg yolks; 75g /2 ½oz parmesan grated, plus extra to serve; 4 tbsp double cream; zest 1 lemon

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Courgette, lemon & chilli tagliatelle

Courgette, lemon & chilli tagliatelle

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.4 out of 5.36 ratingsRate

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This pasta dish with bacon and courgettes is deliciously rich and creamy

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Ingredients

Nutrition

Units:

MetricUS

4 large courgettes
500g pack tagliatelle
8 rashers streaky bacon

chopped
1 red chilli

deseeded, if you like, and finely chopped
2 egg yolks
75g /2 ½oz parmesan

grated, plus extra to serve
4 tbsp double cream
zest 1 lemon

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Nutrition: per serving

kcal768
fat28g
saturates13g
carbs100g
sugars6g
fibre6g
protein34g
salt1.68g

Method

step 1

Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid – this may take a few mins, but try to drain away as much as you can.
step 2

Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
step 3

Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.

Recipe from Good Food magazine, June 2011

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A star rating of 4.4 out of 5.36 ratings

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